ISO Bread Pudding recipe--Attn: Greysangel

[Dee_Lish]

Hi...I am trying to find a recipe that Greysangel referred to as amazing (but not light, lol), in a previous bread pudding thread. Old-Fashioned Bread Pudding, which is a Southern Living recipe. I have reqiested @ SLBB, but no reply yet...Greysangel or anyone, could you please help?? Thanks so much. :D

[Marsha]

This isn't Greysangel's recipe, but it is wonderful - got it from the Mississippe Queen's chef, and it is the best bread pudding I've ever had.

MS Queen Bread Pudding, makes 8 small servings (4 servings in () )

(3) 6 C 1” cubes French bread
(2 ) 3 whole eggs
(1) 3 egg yolks
(1/4 C) ½ C sugar
(1 tsp) 2 tsp vanilla`
pinch salt
(1/2 C) 1 C milk (used ½% OK)
(1/2 C) 1 C whipping cream
(1/6 C) 1/3 C toasted pecan pieces
pinch nutmeg
(1/2 tsp) 1 tsp cinnamon
(1 ½ Tbs) 3 Tbs unsalted butter,softened

Sauce: (1/2 stick) 1 stick unsalted butter
(1/2 C) 1 C dark or light brown sugar
(1/2 oz) 3 oz half & half
(2 oz) 3-4 oz Jim Beam Bourbon

Cut bread & air dry overnight. Combine eggs, yolks, vanilla & sugar. Add milk, cream, salt & spices; mix well. In 2 qt bowl, add bread & nuts. Pour custard over & cover with saran. Fridge 3-4 hours (or more) or until custard absorbed. Butter 1 qt baking dish & fold pudding gently into dish. Dot top with remaining butter. Bake 300 45-60 min or until golden brown & risen. If pudding begins to brown immediately, cover with foil until cooking time is almost complete, removing for last 10 min.

Sauce: Melt the butter & brown sugar over low heat, stirring until smooth. Add bourbon & mix well. Add ½ & ½ and simmer 1 min.

Spoon pudding into bowls while still hot & top with sauce.

[Dee_Lish]

Marsha, thank you so much for sharing this fantastic recipe with me! I usually stick to the Cooking Light recipes, and like many of the bread puddings from CL...but a very good friend wants a "to die for, tried and true, calorie laden" one, lol, and I remembered Greysangels responce with some low-cal and high cal titles. This sounds perfect...thanks for sharing...I hope to return the favor. I usually just lurk, but feel like I know so many on the board, lol. Vicki, aka Dee Lish

[cinnabun]

Old-Fashioned Bread Pudding
Southern Living 11/01

Yummmy. I had to stop myself with the teeniest of slices. The recipe says it feeds 8 but I would say it's closer to 12. Though it's incredibly decadent, it tastes fruity and not as rich as you think it would with the amount of butter, cream and sugar that's in there! This was incredibly good. The bourbon sauce was very different from ones I have tried and it will be a repeat as it wasn't overly bourbon-y. For bread pudding fans, I encourage you to try this one. The only thing I did differently was add cinnamon to the top while baking.

[cinnabun]

If that was the recipe I found it here! (http://community.cookinglight.com/showthread.php?t=18474&highlight=bread+pudding)

[cinnabun]

I did an advanced search and put bread pudding and greysangel in for the user and found it.

[cinnabun]

I know that is just a review buti f it is the one you are looking for you can probably find it a little easier.

[Dee_Lish]

Cinnabun, Thanks ever so much for searching and finding the issue that it was in, that will be a great help. Thanks, also, for explaining the way you searched for it--I had just seen her remark on how excellent it was on a bread pudding thread, I had not seen this thread! I appreciate your generosty. Maybe JeAnne will see the request and post, but if not, I'll search the SL archive again with this new information. I look forward to sharing recipes with all of you! Vicki

[cinnabun]

Do you have the access code for SL and if so, could you share? Thank you.

[Dee_Lish]

I don't have the access code for SL, because I have AOL and am not required to have it, plus I don't subscribe to SL currently. I usually do research thoroughly, though I have had no luck finding the recipe--I've used different spellings, with the hyphen & without it (for Old-Fashioned), etc. When I type in bread pudding, it pulls up ALL in recipe finder, but NO Old Fashioned Bread Pudding. Ah well, I've gotten some great recipes, and they probably are even better, but I know that Greysangel seems to know her bread puddings, lolol! *sigh* Thanks again for your help! Vicki

[cinnabun]

maybe sending an email to JeAnne is in order?

[PamN]

Oh look -- I found the SL November 2001 index online (AOL again!), and when I clicked on the entry for Old-fashioned Bread Pudding, this is the recipe I got. It could be the right one, since JeAnne says it was fruity. Do Southern Living/CL rename their recipes when they republish them as favorites?

Anyway, it looks good. :)



* Exported from MasterCook *

Pineapple-Apple Bread Pudding with Bourbon Sauce

Recipe By :Leah Chase
Serving Size : 8 Preparation Time :0:35
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces day-old French bread loaf -- cubed
2 (12-ounce cans) evaporated milk
1 cup water
6 large eggs -- lightly beaten
8 ounces canned crushed pineapple -- drained
1 large Red Delicious apple -- grated
1 cup raisins
1 1/2 cups sugar
5 tablespoons vanilla extract
1/4 cup butter or margarine -- cut up and softened
BOURBON SAUCE (1 1/2 cups):
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup sugar
1 cup whipping cream
2 tablespoons bourbon or whiskey
1 tablespoon vanilla extract
1 teaspoon nutmeg

Combine first 3 ingredients, and stir in eggs, blending well. Stir in crushed pineapple and next 4 ingredients. Stir in butter, blending well. Pour mixture into a greased 13- x 9-inch baking dish.

Bake, uncovered, at 350 degrees for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.

BOURBON SAUCE: Prep: 5 min., Cook: 14 min.
Melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, 5 minutes. Stir in sugar and cream; cook, whisking constantly, 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; simmer 5 minutes. Makes 1 1/2 cups

Yield: Makes 8 servings

Source:
"Southern Living, April 2005 -- Our Readers' Top-Rated Recipes"
S(Web):
"http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=258767"
Copyright:
"2003 Kitchen Assistant"
Start to Finish Time:
"1:22"
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 834 Calories; 33g Fat (36.3% calories from fat); 17g Protein; 114g Carbohydrate; 3g Dietary Fiber; 255mg Cholesterol; 600mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 1 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates.

NOTES : This bread pudding from New Orleans chef Leah Chase, the queen of Creole cuisine, is our hands-down favorite.

Bourbon Sauce: http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=258768

Nutr. Assoc. : 593 0 0 0 2998 0 0 0 0 0 0 0 0 0 0 2324 0 0

[Dee_Lish]

PamN, thanks for searching...I found this recipe also, in another way...found a link at SL about 7 best holiday desserts, and low and behold, Old-fashioned Bread Pudding was listed. When I clicked the link, it brought up this recipe, so they must have renamed it. If not, as I said, I have several recipes to try out or give my friend, and all the great Cooking Light ones that I love so much too! Again, thanks Cinnabun and PamN for helping a newbie out!! Vicki

[greysangel]

thanks for finding it! They definitely renamed it ..it used to be old fashioned bread pudding. But that's definitely the recipe :) It's fantastic. Chaz likes this one though he has a new fave that is one in Rosie's Bakery Book ..that's an apple bread pudding with vanilla sauce...it's pretty amazing :D

[Gracie]

Chaz likes this one though he has a new fave that is one in Rosie's Bakery Book ..that's an apple bread pudding with vanilla sauce...it's pretty amazing :D

JeAnne - can you post that one? It's almost apple picking season! :D

Loren

[greysangel]

sorry i missed your request for this in august loren ...but here it is.. i was looking for it today to make for you know who as I have some old challah to use up and some creme anglais in the fridge from my pastry class :D enjoy!

Apple Bread Pudding with Vanilla (or Bourbon) Sauce
Rosie’s Bakery Book

Ingredients:
1 cup heavy cream
1 cup milk
2 whole eggs
2 large egg yolks
1/3 cup lightly packed brown sugar
¼ tsp salt
1 1/2 tsp vanilla
2 ¼ tsp ground cinnamon (or apple pie spice)
3 –4 croissants, cut into ½ inch cubes (4 cups) (or any sweet type bread like Portuguese, challah)
2 cups cubed (1/2 inch) peeled tart apples (about 3) such as McIntosh or Granny Smith.
½ cup raisins
1 TBSP plus 1 tsp granulated sugar

Sauces follow.

Method:
1. In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ¼ tsp cinnamon until blended.

2. Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation.

3. Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked.

4. Fifteen minutes before baking, preheat the oven to 350. Grease an 8 inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.

5. Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish.

6. Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.

7. Remove the pudding from the water bath and allow it to cool while you make the sauce.

Vanilla Sauce
½ cup plus 2 TBSP heavy cream
½ cup plus 2 TBSP milk
¼ cup sugar
¼ tsp salt
1 TBSP cornstarch
3 TBSP unsalted butter, cut into 3 pieces
1 ½ tsp vanilla
½ tsp ground nutmeg

1. Scald the cream, all but ¼ cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat.
2. Dissolve the cornstarch in the remaining milk in a small cup. Stir it into the cream mixture.
3. Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
4. Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.

Bourbon Sauce
½ cup sugar
2 large egg yolks
5 TBSP bourbon
4 TBSP (1/2 stick) unsalted butter, cut into 4 pieces

1. Pour ¾ inch water in the bottom of a double boiler and bring it to a simmer over medium low heat.
2. Place the sugar and egg yolks in the top of the double boiler (not yet over the simmering water) and stir vigorously with a whisk until light in color.
3. Whisk in the bourbon and place the top of the double boiler over the simmering water. Cook, whisking vigorously, until the mixture is hot and slightly thickened, 3-4 minutes.
4. Pour the mixture through a fine strainer into a small bowl, add the butter, and stir until it melts.
5. Serve the sauce warm over the bread pudding.

[heavy hedonist]

Wow. You need to re-post this (apple/ bourbon sauce) in the apples thread/s.

[betsypenn]

Has anyone ever tried Paula Deen's Krispy Kreme Bread Pudding? I saw her make it on her show, but I am afraid it is overwhelmingly sweet. Anyone have a review?

[cookinginItaly]

greysangel, that bread pudding recipe looks awesome!.

I can't wait to try it!